Yield 4
INGREDIENTS FOR 4 SERVINGS
- Baby rocket 100gr
- Baby spinach 100gr
- Kalamata olives 15-20 pieces
- Talagani cheese 200 gr
- Pine nuts 30 gr
- Fresh spearmint 10 leaves
- Extra virgin olive oil 40 ml
- White vinegar 20 ml or according to taste
- Salt
PREPARATION
Cut the Talagani cheese in pieces (size according to taste). Drizzle a non-stick pan with a bit of olive oil and grill the cheese, until it starts melting and gets a golden color. In a bowl, combine rocket and spinach leaves, olives, chopped spearmint and pine nuts. Marinate with olive oil, vinegar and salt. Serve the salad in a bowl, with warm cheese on the side or cut in pieces around the salad. Serve warm, as an appetizer or accompanying a salad.
